Since the weather today was perfect for being outdoors, I wanted to whip up something quick yet satisfying so that I could spend more time experiencing the sights and sounds of the city in summertime.
Luckily, in anticipation of my busy Sunday, last night I prepared some carob flavoured chia seed pudding (recipe below). This ended up being an ingenious move as it added an amazing layer to my RAW PARFAIT pictured here:
IT'S GREEN! Now, before you think I'm some green loving hippie who drinks wheatgrass juice by the gallon, realize that the green layer tasted exactly like bananas! I pureed frozen bananas with spinach because:
1) I wanted to add some green to my meal, since we all know the benefits of raw greens :)
2) My spinach was on the way out anyway, so to make less waste I figured I'd puree it!
Add to that a chopped up mango and a plum and what do you get? An amazingly quick and tasty raw breakfast/brunch option that an ND in training can be proud of!
While out today, I found a treat at M's favorite Thai place called Thai Basil, located on Bloor Street. I haven't had one of these since I was actually in Thailand more than 7 year ago! Completely refreshing and I'm sure it replenished some much needed electrolytes that were lost in this morning's yoga session.
Carob Flavoured Chia Seed Pudding
1 part chia seeds (1/2 cup)
3 parts almond milk (3/4 cup)
approx. 1 tbsp carob powder (to taste)
approx. 1 tbsp maple syrup (to taste)
Whisk all of the above together in a container and put in the fridge overnight. In the morning, stir ingredients again and layer it over fresh fruit and banana puree to make an amazing parfait, or eat it as is with fresh berries and sliced fruit. Enjoy!